Chicken Mac and Cheese

This recipe was super easy and super yummy! I used pre cooked chicken so I started with the second step in the directions.  This recipe is from Better Homes and Gardens.

1 pound skinless, boneless, chicken breast

1  to 2 teaspoon dried Italian seasoning

Salt and ground black pepper

1  tablespoon  olive oil

8 ounces dried pasta

1  medium onion, chopped (1/2 cup)

2 cloves garlic, minced

3  tablespoons  butter

3  tablespoons all-purpose flour

2  tablespoons tomato paste

3 cups milk

8 ounces cheddar cheese, shredded (2 cups)

Salt and ground black pepper

2 cups  soft sourdough or French bread crumbs

2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)

3 tablespoons butter, melted

Directions

1. Preheat oven to 350 degree F. Cut chicken into pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat. Remove chicken from skillet; set aside.

2. Cook pasta according to package directions until just tender. Drain; return pasta to pot.

3. Cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Find the recipe here: Better Homes and Gardens